Classic Cajun Crawfish Pie

Ingredients

• 29-inch pie crusts, homemade or store-bought (top and bottom)
• 1/4 cupvegetable oil
• 1/4 cupall-purpose flour
• 1yellow onion, diced
• 1green bell pepper, diced
• 2celery ribs, diced
• 3garlic cloves, minced
• 1 1/2 lbcrawfish tail meat, with fat if available
• 1 cupseafood or chicken stock
• 2 tbsptomato paste
• 1 tbspCajun seasoning
• 1/2 tspcayenne pepper
• 1/4 cupgreen onions, sliced
• 2 tbspfresh parsley, chopped
• 1egg, beaten, for egg wash

Nutrition / serving

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Method

1. 1

   Fit one pie crust into a 9-inch pie dish and refrigerate while you make the filling.

2. 2

   Make a roux: heat oil in a heavy skillet over medium heat, whisk in the flour, and cook, stirring constantly, 8–10 minutes until the roux is the color of peanut butter.

   ⏱Start 8:00
3. 3

   Add onion, bell pepper, and celery to the roux and cook, stirring, 5 minutes until softened. Add garlic and cook 1 minute more.

   ⏱Start 5:00⏱Start 1:00
4. 4

   Stir in the tomato paste, then gradually whisk in the stock until smooth. Add Cajun seasoning and cayenne, and simmer 8–10 minutes until thickened to a heavy gravy consistency.

   ⏱Start 8:00
5. 5

   Fold in the crawfish tails and cook just 2–3 minutes, until heated through, since overcooking toughens the meat. Stir in green onions and parsley. Let the filling cool to room temperature.

   ⏱Start 2:00
6. 6

   Preheat oven to 375°F. Pour the cooled filling into the prepared crust. Top with the second crust, crimp the edges to seal, and cut several vents in the top.

7. 7

   Brush with egg wash and bake 35–40 minutes, until the crust is deep golden brown.

   ⏱Start 35:00
8. 8

   Let rest 10 minutes before slicing and serving.

   ⏱Start 10:00